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Fish according to Cannon
A
additives: Chemicals used in processing seafood to help retain moisture and improve appearance. Also called dips. Any additives used must be listed on product labels. Excessive use of some additives may cause toughening of seafood products or produce off odors during cooking.
Ahi: Hawaiian name for Yellowfin tuna.
Anadromous: Fish that swim upstream into freshwater rivers from the sea for breeding, such as shad and salmon.
aquaculture: The regulation and cultivation of various types of fish for human consumption. Fish farming utilizes scientific methods to insure maximum production and high quality, while keeping costs competitive with wild product. In the U.S., most of the commercial freshwater trout, shrimp, salmon and catfish we consume are farmed.
B
batter-dipped: Sometimes referred to as batter-fried. Products that have been coated in batter and then immersed in hot oil to secure the batter. These products are then usually frozen.
belly burn: Deterioration in the belly cavity due to enzyme action. bisulfite (sodium bisulfite) Also called shrimp dip and shrimp powder. Used mostly by shrimp trawlers to prevent Mellanosis, or black spot.
blast freezing: Freezing by circulating cold air over batched product placed in trays or racks. Continuous operations are available with rotating belts or spiral screens.
bleeding: Method in which fishermen remove blood from fish by cutting an artery. Large meaty fish like tuna are routinely bled before further processing. Skates and sharks are also bled to remove uric acid.
block: Frozen fish blocks are rectangular or other uniformly shaped masses of cohering fish fillets or a mixture of fillets and minced fish flesh, or entirely minced fish flesh. These blocks usually range in weight from 13 to 16 lbs. and are intended for further processing into fish sticks and portions. Larger blocks may be available that contain whole dressed fish for subsequent thawing, processing or resale
boned / boneless: Term used by packer to indicate that product has been processed to remove backbone and rib bones. Term used by packer to indicate that product has been processed to remove backbone and rib bones.
brined: Often referred to as "pickled" or "wet salted." The process of immersing a fish in a solution of food-grade salt and water for a period of time to allow the fish tissue to absorb a quantity of the salt.
brine Freezing: Freezing seafood by soaking in liquid brine. King crab or snow crab is often brine-frozen.
breaded: Product covered in liquid dip, breadcrumbs and seasonings. The breading forms a jacket within which the product cooks gently. Breading helps to retain moisture in the product during cooking, and also adds contrasting texture and flavor to the product.
butterfly Fillet: Fish is cut along both sides with the two pieces remaining joined by the skin of the back. Technically, two pieces held together with the belly skin is called a kited fillet.
C
candling: A process by which fillets are placed on a back lighted, translucent table that reveals the presence of parasites in the flesh.
catch weight: Some species with large fillets, like tuna, are sold as catch-weight fillets. For example, if you order 10-pound fillets, what arrives could range from 9 1/2 to 11 pounds. Suppliers do not want to cut up a natural, 11-pound fillet and have small pieces left over.
Caviar: Sturgeon eggs, which have been preserved in salt. Caviar comes in many grades and types and must be transported and held fresh at temperatures between 25F and 30F. (See Roe)
C&F: Shipping term for cost and freight. When quoted, a C&F price means price delivered.
center cut: The center third of a fillet.
center section: A larger section (thicker than a steak) taken from the center 1/3 of the body.
chill-killed: A process employed in the harvest of aqua cultured species whereby the temperature of the pond is lowered until the fish die.
chill-packed: A packing method in which fish are packed in cartons with gel packs and no ice.
chilled: The result of a process in which fish is thoroughly cooled to a temperature approaching that of melting ice.
chunks: Cross-sections of large dressed fish, having a cross-section of backbone as the only bone. They are similar to a beef or pork roast and are ready for cooking.
clipper: Denotes high-quality swordfish or Mahi Mahi, usually caught and frozen at sea.
cluster: A product form consisting of a group of legs and a claw from one side of a crab, with the connecting shoulder area still attached. Also known as a "section."
cold-smoked: Fish smoked at low temperatures (around 80¼ F) for 18 hours to several days, producing a moist, delicately flavored product.
collar: The bones of a fish just behind the gills; they support the pectoral fins. The collar is waste when a fish is steaked or filleted. Most headless fish are sold with the collar on because it protects the fish.
counts: The number of shrimp per pound in a given package; i.e., 16/20 means each net-weight pound consists of 16 to 20 shrimp. The larger the count, the smaller the shrimp. Scallop meats are also sold by a count per pound.
cross-contamination: The tainting that can occur when cooked seafood's come into direct or indirect contact with raw seafood's and other raw foods or contaminated surfaces and utensils.
Crustaceans: Shrimp, crabs, crawfish and lobsters. (Also see Shellfish).
Cryogenic freezing: An accelerated form of blast freezing in which products are exposed to sprays of liquid nitrogen or CO2 at minus 150¼ F or colder. Used for IQF products.
curing: Using salt or sugar to draw moisture from the flesh of fish or other meats to make it unattractive to the growth of spoilage bacteria. Curing was widely used as a preservation method before the advent of modern refrigeration techniques. Today, curing is used to give a pleasing flavor to fish and refrigeration is recommended to preserve this product from spoilage.
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